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Summer Vegetable Chowder

Summer Vegetable Chowder

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Publicado porTeflon

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Categories:Types, Recipes/Menus
Published by: Teflon on Jun 09, 2011
Copyright:Attribution Non-commercial

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05/12/2014

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Summer Vegetable Chowder recipe

Servings: 6 Mixing the soup in a blender gives it a creamy texture. You can substitute spinach – or any other summer green – for the kale. The tofu helps the soup get a creamy consistency without using real cream and its unnecessary calories.

Ingredients
2 tablespoons grapeseed oil 1 large onion, thinly sliced 1 celery rib, minced 2 garlic bulbs, minced 1 cup chopped firm tofu 4 cups veggie broth 1 large carrot, cut into rounds 1 small turnip, diced 4 cups chopped kale or escarole 1 cup sliced steamed button mushrooms Salt and pepper Flat-leaf parsley

Directions
In a medium soup pot coated with DuPont™ Teflon® nonstick coating, heat the oil over medium and add the onion. Sauté for about 2 minutes, just until tender (not browned). Add the celery and garlic and cook another 3 minutes, turning often. Add the tofu. Add the broth and stir in the carrots and turnips. Simmer the soup for 30 minutes with the lid partially on. Pour half of it into a food processor and whirl 30 seconds to froth it. Return to the pan and add the kale and mushrooms. Cook another 5 minutes to warm through and serve with a seasoning of salt and pepper and a sprinkling of parsley. For more recipes, please visit: http://teflon.com/recipes

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